Seth writes: I was alerted
to the fact that Dannon yoghurt does not list their strains (individually)
anymore. I believe they used to way back when. Instead the ingredients
say: CULTURED GRADE A MILK. CONTAINS ACTIVE yoghurt CULTURES INCLUDING
L.
ACIDOPHILUS.

I have emailed then
to verify, but my thinking is that the above does
state the cultures. yoghurt cultures are: S. thermophilus and
L.
bulgaricus. No other strain can be legally called a yoghurt culture.
Yoghurt
is a product of these two strains by definition. Without them,
you do not
have yoghurt, just some other fermented milk product - call it
what you
will.